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 A Traditional Scottish Recipe for Boiled Salmon or Poached Salmon

This fish at one time was so common, that stipulations were made by hired servants against having it more than three times a week for their kitchen; and the same conditions were observed for apprentices in Newcastle, Perth, and many other towns. - quoted by Meg Dods.

When I boiled salmon in the Island of Mull, I always did it in sea-water, so that shows how much salt it can stand - Lily Macleod, quoted by F. Marian McNeill.

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Poached Salmon Ingredients

One fresh salmon

Salmon Poaching Method

  There are many excellent ways of dressing this favourite fish, but perhaps none equal to plain boiling when well performed.

  Scale and clean the fish without unnecessary washing or handling.

  Have a roomy fish-kettle with water.

  Throw in a handful of salt.

  Take off the scum carefully, and let the fish boil slowly.

  Allow approximately twelve minutes to the pound (450 g).

  Experience must fix the exact point when the fish is cooked.

  When the salmon is cooked, use the fish-strainer to drain the fish.

  Throw a soft cloth or flannel in several folds over it.

  Serve on a hot fish-plate or, if you prefer to eat the salmon cold, allow it to cool under a napkin.

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